PEDRO XIMENEZ GRANITé
The caramel notes of this sherry lend themselves well to the fruits available in autumn.
Yield serves 8 on it¿s own or 14 to 15 as part of fourplay
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.
- Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.
- To serve, scrape across the top of the granité with a fork to make small crystals.
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